Can the Nordic dietary policies be a role model?

The Nordic Cuisine model was presented as a poster at an international conference of nutrition under the headline food culture practices.

The Nordic Cuisine shall create and inspire the joy of food, taste and variety, nationally and internationally based on food pleasure, food culture, health and wellbeing.

Nutritional policies in the Nordic countries (Norway, Sweden, Denmark, Finland, Iceland, Ferroe Islands, Greenland, Åland) have long time been founded on evidence based models for nutritional recommendations and dietary guidelines. To create a complete model for influence consumer behaviour towards Nordic food is to translate the evidence based recommendations and guidelines into Nordic cuisine, production and consumption.

Nordic Council of Ministers has supported a program called New Nordic Food aimed to influence food culture in order to promote positive changes in eating behaviour. The Nordic common values (Equality, Health conscious, Short power distance, Sustainable development, Environmentally friendly, Democratic development) and the Nordic food values (Pure, Fresh, Simple, Ethnical & Season, Traditional, Value chain, Gastronomy) have been identified through a New Nordic Cuisine Manifesto. New Nordic Food programme has established a series of activities in order to strengthen Nordic cuisine and hereby changing eating behaviour, as the third element in a complete dietary policy system.

New Nordic Food projects are based on social entrepreneurships through interdisciplinary collaboration and communication with researchers (food and health), consumers, chefs, industries and authorities and the Nordic Cuisine model is created

• Foodscapes (improved public meals) - To develop healthy Nordic food to targeted sectors and vulnerable groups such as school meals for children, public meals in hospitals and institutions
• SME in the Bioeconomy - Small and medium size food enterprises (SMEs) are encourage to exchange knowledge and inspiration about food meals with high cultural and sensory qualities through product development and marketing of local, seasonal and traditional food
• Food diplomacy and creative industries (food as art) are tools for communication of culinary experiences for all senses that strengthen the Nordic countries’ unique values, at home and abroad
• Food and nutrition - The food nutrient content and quality are affected along the value chain, and an increased knowledge of what happens with the nutrients in the raw materials, during processes, preparation of meals and after it has been eaten, are important to develop healthy Nordic food

The concept of New Nordic Cuisine is an innovative approach to traditional foods combined with strong health perspectives and an ethical production philosophy. The interdisciplinary cooperation is the key success factor in the Nordic model with main focus on food, nutrition and welfare.

IUNS 20th International Congress of Nutrition, Granada, Spain 15. – 19. September 2013

Book of abstracts: Ann Nutr Metab 2013, 63(suppl 1) 1 – 1960 https://www.karger.com/Journal/Issue/261117

Page 1745 CAN THE NORDIC DIETARY POLICIES BE A ROLE MODEL? P. Baardseth, E. Risvik, Nofima  

Pernille Baardseth, Nofima, pernilla.baardseth@nofima.no

Picture: Nofima.no